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Smoked Buffalo Mac and Cheese

This is another “pro” recipe from one of our Moore’s Marinade BBQ Teams, Big Fish BBQ!

Thank You Big Fish for the recipe and pic!

Wing Sauces



  • 1 16-oz pkg Elbow Macaroni
  • 1/4 cup Butter
  • 1/2 cup Bacon Bits

Cheese Sauce

  • 1 pkg cream cheese
  • 1/4 cup flour
  • 2 tsp salt
  • 2 tsp black pepper
  • 3 cups whole milk
  • 8 oz (about 2 cups) shredded mild cheddar cheese
  • 8 oz (about 2 cups) shredded sharp cheddar cheese
  • 4 oz (about 1 cup) 4 cheese blend, at the grocery store it might be “Mexican Blend”
  • 4 oz (about 1 cup) shredded Parmesan cheese
  • 1/2 cup Moore’s Marinade Buffalo Wing Sauce, this provides a nice subtle bite to compliment the cheese



  1. Boil pasta according to instructions on pkg with some salt (6-7 min), then set aside in large mixing bowl

Cheese Sauce

  1. Melt butter in a saucepan, on medium low heat
  2. Whisk in flour slowly
  3. Cook for 2 minutes until it thickens
  4. Whisk in milk slowly
  5. Bring this to a slow boil
  6. When it starts to thicken fold in cream cheese
  7. Keep whisking slowly until cream cheese is melted and sauce is smooth
  8. Add salt, pepper, and Moore’s Buffalo Wing Sauce; whisk until texture is smooth and evenly colored

Combine Cheeses

  1. In a large mixing bowl add all cheeses, reserve 1 cup of sharp cheddar cheese to go on top
  2. Stir cheese, pasta and cheese sauce together
  3. When all ingredients are blended, place into a small aluminum half pan
  4. Add the remaining cup of sharp cheddar cheese and bacon bits to the top


  1. Place into smoker at 250 degrees for 30-40 minutes, until the cheese on top is melted
  2. Do Not Over Smoke

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